By Kashish Kesarwani

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Try This Easy And Elegant Recipe Of Dark Chocolate Truffle Tart

Categories : Desserts

๐— ๐˜† ๐——๐—ฎ๐—ฟ๐—ธ ๐—–๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ ๐—ง๐—ฟ๐˜‚๐—ณ๐—ณ๐—น๐—ฒ ๐—ง๐—ฎ๐—ฟ๐˜ ๐—ฟ๐—ฒ๐—ฐ๐—ถ๐—ฝ๐—ฒ ๐—ถ๐˜€ ๐—ฒ๐—ฎ๐˜€๐˜† ๐—ฎ๐—ป๐—ฑ ๐—ฒ๐—น๐—ฒ๐—ด๐—ฎ๐—ป๐˜- ๐—ฎ ๐—ฐ๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ – ๐—น๐—ผ๐˜ƒ๐—ฒ๐—ฟ’๐˜€ ๐—ฑ๐—ฒ๐˜€๐˜€๐—ฒ๐—ฟ๐˜ ๐—ณ๐—ผ๐—ฟ ๐—ฎ๐—ป๐˜† ๐—ผ๐—ฐ๐—ฐ๐—ฎ๐˜€๐—ถ๐—ผ๐—ป, ๐—ฎ๐—ป๐˜† ๐˜๐—ถ๐—บ๐—ฒ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ ๐˜†๐—ฒ๐—ฎ๐—ฟ. ๐—œ๐˜’๐˜€ ๐—ฑ๐—ฒ๐—ฐ๐—ฎ๐—ฑ๐—ฒ๐—ป๐˜ ๐—ฎ๐—ป๐—ฑ ๐—ฟ๐—ถ๐—ฐ๐—ต, ๐—ฏ๐˜‚๐˜ ๐˜€๐—ถ๐—บ๐—ฝ๐—น๐—ฒ ๐˜๐—ผ ๐—บ๐—ฎ๐—ธ๐—ฒ, ๐—ฎ๐—ป๐—ฑ ๐—ฒ๐—ฎ๐˜€๐—ถ๐—น๐˜† ๐—ฐ๐—ผ๐—ป๐˜ƒ๐—ฒ๐—ฟ๐˜๐—ฒ๐—ฑ ๐˜๐—ผ ๐—ด๐—น๐˜‚๐˜๐—ฒ๐—ป ๐—ณ๐—ฟ๐—ฒ๐—ฒ.

This one is pure chocolate decadence, served up with some textural interest and flaky salt to bring out the flavour. Chocolate is, of course, appropriate year round, but there’s something I especially love about decadent chocolate dessert in the midst of winter, it’s perfect way to celebrate the new year.

The chocolate ganache filling is a simple combination of chocolate and cream, but the addition of a few tablespoons of butter doubles down on that famous silky mouthfeel.

Best Chocolate For This Truffle Tart:

โ€ข I used a combination of bittersweet and semisweet chocolate here ( 8 ounces bittersweet, 4 ounces semisweet)

โ€ข A special dessert like this is all about the chocolate , so it’s a good opportunity to splurge on a brand you love. I happen to prefer Ghirardelli or Lindt. You can use regular baking chocolate or good quality chocolate chips if you like.

What To Serve With This Dark Chocolate Truffle Tart :

โ€ข Lightly sweetened whipped cream is always a good choice with rich chocolate dessert – I added a little vanilla bean paste to mine; and just enough sugar to barely sweeten it since the tart is so rich already. Try flavouring your whipped cream to bring another dimension to this dessert like bourbon, or almond extract.

โ€ข For a lighter version of whipped cream try my whipped yogurt.

โ€ข A simple , tart berry sauce also goes great with chocolate and offsets the intensity of the ganache. Most stores carry fresh berries year round , and it’s worth the splurge for a special occasion. I especially love fresh raspberry sauce with dark chocolate . Use frozen berries if you like.

โ€ข A drizzle of caramel sauce would really take it over the top.

This Chocolate Tart Looks Elegantly Minimal, And Tastes Drop Dead Decadent:

This dessert has it’s priorities straight – the party happens in your mouth, not on the plate…. And that’s as it should be. The crust is tender and crumbly and the filling is voluptuous and fudgey – I can guarantee it’s absolutely delicious, and the components go so well together.

Ingredients For Making Dark Chocolate Truffle Tart:

For The Crust:

โ€ข 1 1/2 cups chocolate wafer crumbs ( I used Nabisco famous wafers, and used about 3/4 of the package)

โ€ข 4 tablespoons butter, melted

For The Ganache:

โ€ข 1 1/2 cups heavy cream

โ€ข 12 ounces dark chocolate, roughly chopped ( I used 8 ounces bittersweet and 4 ounces semisweet ,but feel free to use whatever you like)

โ€ข 4 tablespoons butter , room temperature, cut into 1 tablespoon – ish pieces.

โ€ข 1 tablespoon flaky sea salt

For Whipped Cream:

โ€ข 1 1/2 cups heavy whipping cream

โ€ข 1/2 teaspoon vanilla bean paste

โ€ข 1 pinch salt

โ€ข granulated sugar or powdered sugar, to taste ( I used about 1 teaspoon granulated sugar)

Method:

1- Preheat oven to 350 F.

2- To make the crust, grind the chocolate wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.

3- Press the crust into a 10-inch tart pan with a removable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.

4- Bake the crust for 10-12 minutes. Allow to cool.

5- To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don’t let it get too hot, remove when you see those first tiny bubbles.

6- Remove from the heat and add the chopped chocolate, and let sit for a few minutes.

7- Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.

8- Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn’t sink into the chocolate.

9- Tip: If you’re worried about your knife sticking to the fudgey chocolate filling while slicing, running your knife under hot water and whipping it clean just before slicing will help get a nice clean slice.

10- To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.

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